Winter squash is a healthy, tasty and affordable winter vegetable to buy at the farmers market. Try this soup using your favorite variety or try a new one you’ve never had! You can also freeze this soup, so consider making a double batch to enjoy later.
- 1 large winter squash (many farmers sell a variety of winter squash at PSU!)
- 2 tablespoons olive oil
- 1 large yellow onion, chopped (many farmers sell them year-round at PSU!)
- 1 medium apple, peeled and diced
- 2 cups vegetable broth (try making your own!)
- 2 tsp curry powder or curry paste
- 2 tsp grated fresh ginger
- Pinch ground nutmeg
- 1 14-oz can of coconut milk
- Salt and freshly ground pepper, to taste
- To bake the squash, preheat oven to 375 degrees. Cut in half, scoop out the seeds and rub with 1 tablespoon olive oil. Place halves, cut side up, in a foil-lined shallow baking dish. Bake for 30-50 minutes, until you can easily pierce the flesh with a knife. Set aside.
- Heat 1 tablespoon of oil a large soup pot. Add the chopped onion and sauté over medium-low heat until golden.
- Add the apple and squash, broth and spices. Bring to a simmer and cover, simmering until the apples are tender – about 10 minutes.
- Using an immersion blender, process until smooth. Alternatively, you can transfer the soup in batches to a blender. Just be sure to avoid burning yourself!
- Once the soup is pureed to your liking, stir in the coconut milk and return the soup to a gentle simmer. Cook until heated through, about 5-10 minutes. Season to taste.
Tip #1: You can serve this soup over some rice or quinoa for an added boost. Also consider toasting some pepitas (hulled pumpkin seeds) and sprinkling them on top for some crunch.
Tip #2: Winters Farm (PSU) sells squash already cut in half so you don’t have to! Simply scoop out the seeds and bake!
For more winter squash recipes, visit www.eatwintervegetables.com/recipes.